Stuffed Cabbage Rolls

Cabbage leaves filled with a gorgeous stuffing made from kasha and vegetables, coated in a homemade tomato sauce. A hearty and warming dish that is simple to make, and tastes delicious!

Organic Kasha (Roasted Buckwheat) 1kg (Sussex Wholefoods)

1 cup kasha

Tomato Puree, Organic 200g (Biona)

2 tbsp tomato puree

Chopped Peeled Tomatoes 400g, Organic (Biona)

1 400g tin chopped tomatoes

Organic Vegan Bouillon Powder, Gluten-Free, Less Salt 140g (Marigold)

2 tsp vegan bouillon powder

Organic Bay Leaves 25g (Sussex Wholefoods)

1 bay leaf

Whole Allspice 50g (Hampshire Foods)

2 allspice berries

Premium Turmeric Powder, Organic 50g (Sussex Wholefoods)

½ tsp turmeric powder

Cayenne Pepper Powder 100g (Sussex Wholefoods)

1 pinch cayenne pepper

Organic Smoked Paprika 100g (Sussex Wholefoods)

½ tsp smoked paprika

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Salt, to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper, to taste

Organic Thyme Leaves 50g (Sussex Wholefoods)

1 tsp thyme

Organic Dried Oregano 30g (Sussex Wholefoods)

1 tsp oregano

Corn Flour (Starch) 500g (Sussex Wholefoods)

1 tsp corn flour

Soya Sauce, Organic 150ml (Clearspring)

2 tbsp soya sauce

Light Agave Syrup, Organic 250ml (Biona)

1 tsp agave syrup

Other Ingredients

Savoy Cabbage – 1 medium head
2 medium onions, coarsely chopped
2 garlic cloves, finely grated
200g mushrooms, grated coarsely
1 carrot, grated coarsely
Olive oil for frying

Method

1. Boil kasha.
2. Bring the pot of water to boil, carefully add the cabbage and simmer for 15 minutes. After this time leave to cool down and peel off the leaves one by one.
3. Heat up the olive oil in the frying pan. Add onions, mushrooms and carrot. Cook for 10-12 minutes or until all the veggies softened.
4. Add garlic and cook for another 2 minutes.
5. Add tomato puree and season with turmeric, cayenne, thyme, smoked paprika, salt and pepper.
6. Fry for another 4 minutes stirring occasionally. Mix with boiled kasha.
7. Use the biggest leaves from your cabbage to form the rolls. The rest will be used with the sauce.
8. Cut out the hard parts of the cabbage leaves. Place 1 or 2 tbsp of the stuffing on the bottom of the leaf.
9. Create the rolls by folding the sides inside and roll up. This way we will stop stuffing from coming out.
10. Place the rolls in the saute pan and roughly cover with previously reserved small cabbage leaves (if you don’t have any, this can be skipped).
11. To prepare the sauce, boil 500ml of water. Add bouillon powder and stir until dissolved. Add chopped tomatoes, soya sauce, oregano and agave syrup, bay leaf and allspice berries.
12. Pour over the rolls in the saute pan.
13. Bring to boil, reduce the heat to minimum and simmer for 30-35 minutes or until cabbage has softened.
14. To thicken the sauce, mix corn flour with 50 ml of cold water, add a ladle of sauce, and stir until well combined and corn flour is dissolved.
15. Bring the sauce to boil, stirring softly not to break the rolls, pour corn flour mixture to the pan.
16. Serve with fresh homemade bread.